WELCOME TO THE KITCHEN

Welcome to the kitchen at the Northeast Corner Herb Farm where we make all of our delightful products by hand with loving care. This segment of our site is devoted to passing on tips, hints and recipe ideas for using our products. 

This quarter we're featuring our many uses for our Seasoning and Dip Mixes

You don't have to just make "dip" from our dip mixes. Next time you want something different, try one of these ideas......

FOR DILLY DIP LOVERS

- Mix up a batch of dip per the package directions. Place fish (salmon or bluefish are divine, but any type of fish will do) on a large piece of aluminum foil and coat both sides well with the dip. Seal and bake 10 minutes at 400 degrees for each 1 inch of thickness of the fish. It makes its own sauce right in the foil.

- Use dip as a sandwich spread. It's great on turkey or other poultry. Or use dip as the dressing for a potato salad. And don't forget that it is particularly good as a dressing for turkey salad. Yum!

- A raw vegetable tray served with dilly dip is great for a party (and a good way to get fussy eaters to munch down those vegetables anytime!)

- Hollow a loaf of rye or pumpernickel bread, reserving the center hunks to dip with. Fill loaf with DILLY DIP. Serve raw vegetables on the side for an added touch.

FOR ITALIAN HERBAL LOVERS

- The oil and vinegar recipe makes a wonderful marinade for chicken or pork. Brush the meat with the marinade as it's cooking for some added zest.

- Saute onions, peppers and garlic in olive oil. Add a large can of crushed tomatoes and 1 Tbsp. ITALIAN HERBAL mix. Simmer sauce for 20 minutes. Chop Romano or Parmesan cheese into bite size chunks (about a pound to serve 4). Stir into sauce and remove from heat (you want cheese to soften but not melt). Allow to sit for 5 minutes. Toss with your favorite pasta. Serve with garlic bread and salad for dinner or use as a side dish

FOR BOURSIN LOVERS

- Rub a roast of beef, pork or lamb with a generous pinch of the dry mix before roasting. Good on a steak or chops, too!

- Add 1/2 tsp. of the dry mix to 2 Tbsps. melted butter and the juice of 1/2 lemon. Baste on chicken as it bakes.

- Prepare dip as per package directions. In 1 Tbsp. butter, saute 1 lb. of shrimp or scallops (or your favorite seafood). Put prepared BOURSIN STYLE into the hot pan and melt to create Cheater's Alfredo Sauce. Toss with your favorite pasta and serve with hot French bread for an easy meal.

- Add a pinch of the dry mix to melted butter and toss with popcorn or baste a French loaf for great garlic bread.

FOR MEXICALI LOVERS

- Adding a bit of sour cream to the recipe will tone down the heat - or use sour cream as the base for an extra mild version of the dip.

- Add 1 Tbsp. of the dry mix to 1/2 cup vinegar and 1/2 cup salad oil. It's a great marinade for "buffalo wings" or chicken pieces cooked on the grill. Baste often with the marinade while grilling.

- Use the dry mix to "heat up" anything, from chili to homemade Mexican food. The more mix used, the hotter it gets!

DIP IT "LITE"

Watching your fat intake? You can still enjoy our products the lo-cal way.

- Substitute plain yogurt for sour cream and mayonnaise in the recipes.

- Use low-fat cottage cheese as the dip base. Simply put it into the blender and smooth out the "lumps" first.

- Use the fat free, or low fat sour cream and mayonnaise products instead.

- Use margarine and low fat Neufchatel cheese in place of cream cheese and butter for Boursin Style.

- Mix 1 cup plain non-fat yogurt with 1 tsp. Boursin Style mix for a terrific salad dressing.

- Serve your "low-fat" dip with veggies and enjoy!

- Use the dry mixes themselves as "rubs" on chicken breast, steaks or chops for the grill, or blend with chopped meats to add flavor without calories..

Home Page   Order Form   Catalogue